In a large pot, heat up the vegetable oil and fry the spice paste and chilli paste for 5-10 minutes. Add the kaffir lime leaf and reserved lemongrass stalk (the non-white part) and fry briefly. Add water and bring to a boil. Cover and simmer for 1/2 hour.

Add coconut milk ikan bilis stock powder, sugar and bring to a simmer. Do not let it boil vigorously. Season with salt and soy sauce.

Add the tofu and carrots, followed by the cabbage, long beans and eggplant. When it starts to simmer, cover with a lid and let it simmer for 15 minutes until vegetables are just cooked. Just before serving, add the glass noodles until it's softened. Serve immediately with steamed white rice.